Directions 16 steps | 74 Minutes
Measure and prep all ingredients.
Make the flour mixture. In a large bowl, sift together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or a hand mixer in a large bowl, add the butter and mix on medium speed until the butter is softened.
Add the sugar and whip until very fluffy, at least 5 minutes.
While the sugar and butter are whipping, make the milk mixture. In a large measuring cup, combine the whole milk and heavy cream.
After the sugar and butter are whipped, mix in the cream cheese and sour cream.
Add the eggs, one at a time, and mix until smooth.
Slowly add ½ of the flour mixture, then ½ of the milk mixture and beat until incorporated.
Add the remaining flour mixture, then the rest of the milk mixture, and mix until smooth.
Add the lemon juice, zest and vanilla extract.
Dust the blueberries with the cornstarch.
Fold in the dusted blueberries into the lemon poundcake mixture.
Transfer the batter into a well-oiled Bundt pan and bake for about 45 minutes or until the top is golden brown and a toothpick or knife tip inserted in the center comes out clean.
Allow to cool, then remove from the pan.
If using the lemon glaze, mix the powdered sugar and lemon juice together in a small bowl. Add water if you’d like a thinner consistency.
Spoon the lemon glaze over the top of the cooled cake and garnish with grated lemon peel. Enjoy!